To be honest, I am not a big fan of biscuits or cookies. But that all changed during my cabin crew days.

On all the flights to the U.S, for a snack with tea or coffee, we had to bake choco-chip cookies on board. The dough didn't come in any branded pack, so I always thought that the catering department actually made them from scratch. One of the days when I bumped into a friend who worked in catering department, I couldn’t stop myself from asking him if the cookie dough was branded or made by the department. And it turned out to be Nestlé cookie dough! As soon as I landed back at base, googled the recipe for cookies and also went and bought the Nestlé Tollhouse cookie dough. Made two batches of the cookies to see if I could create the same taste. And to my amazement, I did!! Ever since, I have been baking these so often, as they make a perfect breakfast with a nice glass of cold milk.

A very simple and a quick recipe, with mouth-watering results! A definitely must-try.

RECIPEPreheat the oven to 190 deg centigrade.Ensure that all the ingredients are at room temperature.

Butter has to be soft and at room temperature, and the egg also has to be at room temperature.

You can use either a food processor or a simple whisk to cream it with your hand.In a food processor, put the butter, sugars, vanilla essence, and whisk at a slow speed for about 5 minutes. From time to time, using a spatula, pull together all the ingredients in the mixer, to ensure that it is being whipped well.

Till the food processor is whisking the butter and sugar mixture, in the mean while, take a bowl, place a sieve on it, and pour the refined flour in the sieve. Add the baking soda and salt to it, and sift, to make sure that no lumps are left and that the soda and salt are mixed well in the flour.

Once the sugars are almost dissolved in the butter, add the whole egg to it, and whisk on the medium speed for about 5 minutes, till the whole mixture turns out to be slightly fluffy and light.

Transfer the butter-sugar mixture into a large mixing bowl.

Add a spoonful of the flour at a time to the butter mixture and mix it in moving the spatula in the figure of 8. This would ensure that no lumps are left and that the refined flour does not get overworked.

Once all the flour is added to the butter, it becomes a nice thick paste. It is thick enough to stay on the spoon. If you find that it has turned out a little loose, refrigerate it for 30 minutes, and then place it on the baking tray.

Now add all the choco chips to the batter, and again fold them in by moving the spatula in the figure of 8. Do not over knead it.

On a non stick baking tray / oven tray, using two teaspoons, spoon out the batter. Make sure the teaspoon is towering full of the batter, which would equate to almost 2 tsp of batter. Place this on the tray and slightly shape it with the spoons. You don't have to try and keep it a circle, as while baking, the cookies would do that by themselves.After fill the tray with the dough lumps, place the in the oven, on the middle rack for 13 - 15 minutes, or till they are golden brown.